Avgolemono (Greek Lemon Soup)
- Yield: 8 cups
- Prep: 5 mins
- Cook: 20 mins
Ingredients
- 6cups reduced-sodium chicken broth
- 1/2cup uncooked white rice
- 3large egg yolks
- 3tablespoons lemon juice
- 1teaspoon parsley and pepper to garnish
Instructions
- Bring chicken broth to a simmer and add rice.
- Cover and simmer just until rice is done, about 15 minutes.
- Whisk egg yolks with lemon juice. Whisk a ladle of hot soup into egg mixture, then add back to pot. Garnish with parsley and pepper. Great with warm pitas and store-bought hummus.
Recipe by Jo Marshall.
Nutritional Info *per serving
- Calories 80
- Fat 2g
- Saturated Fat 0.5g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 1g
- Cholesterol 70mg
- Sodium 55mg
- Potassium 30mg
- Carbohydrate 12g
- Fiber 0g
- Sugars 0g
- Protein 4g
- Trans Fat 0g
- Vitamin A 2%
- Vitamin C 4%
- Calcium 2%
- Iron 6%